The garlic can be roasted and stored in the refrigerator up to one day ahead.

Recipe by Southern Living February 2007

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Recipe Summary

prep:
15 mins
bake:
1 hr
cook:
25 mins
total:
1 hr 40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.

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  • Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside.

  • Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl.

  • Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.

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